McDonald's Hot Apple Pie

Ingredient:

1 Granny Smith Apple
1 red apple
3 tablespoons butter
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon vanilla extract
1 teaspoon lemon juice
1/4 teaspoon salt
2 sheets of Pepperidge Farm Puff Pastry  (or use any brand if you can't find it), cut into 8 squares

Procedures:

Dice apples into small pieces. Place apples in a pot over medium heat. To the pot add butter, brown sugar, cinnamon, nutmeg, allspice, vanilla extract, lemon juice, and salt. Cook apples for about 10 to 12 minutes or until the apples are softened.

Defrost the puff pastry according to package directions. Cut puff pastry into 8 squares. Spoon 1 heaping tablespoon of cooked apples onto one side of each on of the squares. Brush water on the edge of each on of the squares and fold the squares over on each other. Use a fork to crimp the edges together.

Add enough oil to your cooking utensil to cover the bottom 3 inches. Heat oil until 350 degrees. The oil will be ready when you drop a small piece of dough in the oil and it cooks rapidly. Cook pies 2 at a time, for about 1 minute on each side. Remove when both sides are golden brown.

When pies are removed from hot oil, place pies on a wire rack to drain excess oil. If you want to keep the pies warm hold in a 200 degree oven until you are ready to serve.

Banana Cream Pie

Crust:
1/2 cup soaked almonds
1/2 cup soaked cashews
1/3 cup grounded flaxseeds
3/4 cup soaked dates
Pinch of salt and cinnamon

Filling:
1/2 cup coconut oil
3/4 cup water
6 bananas
2.5 cups coconut meat
4 Tsp raw honey
1/2 tsp Nutmeg, 1/2 tsp turmeric, 1/2 tsp mesquite
4 tsp of organic vanilla extract
4 tbsp of agar agar flakes
1/2 Lemon
Pinch of salt

Procedures:
Make the crust: soak the dates, almonds and cashews overnight. Put everything in the food processor, including a pinch of salt and cinnamon to your liking. Process until it makes a paste. Take a cake mold and pour the paste into it, press with your fist or the palm of your hand so the crust is firm and even at the bottom of the mold.

In a glass, Soak the agar agar flakes for a couple of hours.

In a high speed blender, put 1/2 cup coconut oil, 3/4 cup water, 4 bananas, 2.5 cups coconut meat, 4 Ts raw honey, 1/2 ts Nutmeg, 1/2 ts turmeric, 1/2 ts mesquite, 4 ts vanilla and add a pinch of salt. Blend! Taste and add 3 Ts of freshly squeezed lemon juice. Add 4 tbsp of Agar agar (with the water). Blend some more.

Put in the freezer for 3 to 4 hours and then refrigerate. Decorate with some banana coins (from the 2 bananas left).

Makes: 1 pie

Source: Raw Food Gourmet Recipes For Busy People cookbook

Joe's Stone Crab's Key Lime Pie

Filling:

5 egg yolks
2 cans (14-ounce) sweetened condensed milk
1 cup fresh lime juice
Zest of 1/2 lime

Graham Cracker Crust:

10 graham crackers, crushed
1/4 cup sugar
5 tablespoons melted butter
Whipped cream, optional

Procedures:

For the filling: Mix yolks, milk, juice, and zest.

For the crust: Mix crackers, sugar, and butter. Form the crust in a 12" pie pan. Bake 8 minutes at 375 degrees F. Remove and let cool.
   
Pour in the filling and bake another 8 minutes at 375 degrees F. Remove and let cool. Once cool, place in the freezer until ready to use.
   
Before serving, remove from the freezer and let thaw at room temperature for 15 minutes. Top with whipped cream if desired.

Serves 10 people.

Source: Joe's Stone Crab

Market Garden Brewery's Sweet Potato Pie

Pie dough:

1 1/4 cups (5.3 ounces) flour
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup (1 stick) cold butter, diced
1/4 cup ice water

In a large bowl, whisk together the flour, salt and sugar.

Cut in the butter using a pastry cutter or fork, until the butter pieces are reduced to the size of small peas.
Drizzle over the water, and gently stir until the mixture starts to come together to form a dough.

Knead the mixture lightly to form a cohesive dough. Form the dough into a disk, wrap tightly in plastic wrap and refrigerate at least 1 hour.

On a lightly floured board, roll the dough out to a thickness of slightly less than one-fourth inch. Fit the dough into a 9-inch pie plate or tin and trim any excess.

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Sweet potato pie:

1 pound roasted and peeled sweet potatoes
1/2 cup granulated sugar
1 cup muscavado brown sugar
2 eggs
1/2 cup (1 stick) butter, melted
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 cup honey
1 tablespoon Bourbon vanilla paste or extract
1/2 cup milk
Prepared unbaked 9-inch pie shell

Heat the oven to 350 degrees F. In a large bowl, mash the sweet potatoes. Beat in the granulated and muscavado sugars, then the eggs, melted butter, nutmeg, cinnamon, honey, vanilla and milk. Pour the filling into the prepared pie shell.

Bake the pie until set and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Cool on a rack to room temperature before serving.

Serves: 8 people

Source: LA Times

Rib City Grill's Pecan Pie

Ingredients:
1/3 cup (2.7 ounces) butter, softened
3/4 cup (5 ounces) sugar
1/2 cup plus 2 tablespoons (5 ounces) dark corn syrup
1/2 cup plus 2 tablespoons (5 ounces) light corn syrup
1/8 teaspoon salt
2 teaspoons vanilla extract
4 eggs, beaten
2 1/2 cups (10 ounces) chopped pecans
1 (10-inch) prepared unbaked pie shell

Procedures:
Heat the oven to 350 degrees F.

In the bowl of a stand mixer using the paddle attachment, or in a large mixing bowl using a hand mixer, beat together the butter and sugar until fully combined, about 1 1/2 minutes.

Scrape down the sides of the bowl, then beat in the dark and light corn syrup. Beat in the salt and vanilla. Scrape down the sides of the bowl to make sure everything is evenly combined.

With the mixer running over low speed, slowly pour in the beaten eggs. Beat the ingredients well, making sure the beaten eggs are fully incorporated into the mix.

Fold the chopped pecans into the batter using a spatula.

Place the prepared pie shell onto a foil-lined rimmed baking sheet. Pour the mixture into the pie shell, and place the baking sheet in the oven.

Bake the pie until the custard filling is puffed and set (it should jiggle only very slightly when tapped) and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Line the outer crust with foil if it browns too quickly before the custard is set.

Cool the pie on a rack for at least 2 hours before slicing and serving.

Servings: 8 person

Source: LA Times

Cracker Barrel's Lemon Ice Box Pie

Ingredients:
1 graham cracker crust - (8" or 9" diameter)
1 Can sweetened condensed milk - (14 oz) (Eagle Brand)
3 egg yolks
3 Oz Minute Maid pure lemon juice
4 Oz Cool Whip
14 vanilla wafers

Procedures:
Combine milk, yolks and lemon juice with wire whip. Pour into pie shell.

Arrange vanilla wafers around pie pushing into the filling so only 1/2 the wafer is showing.

Spread cool whip over top evenly, and cover with saran wrap.

Put in freezer at least 2 hours. Best served very cold.

Makes 1 Pie.

Source: Recipe Secrets Forum